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Effect of glycerol on the physicochemical properties of cereal starch films
Effect of glycerol on the physicochemical properties of cereal starch films
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Effect of glycerol on the physicochemical properties of cereal starch films

AGHAZADEH, Mona ; KARIM, Roselina ; RAHMAN, Russly ABDUL ; SULTAN, Muhammad Tauseef ; JOHNSON, Stuart Kenth ; PAYKARY, Maryam

Czech Journal of Food Sciences, 2018-01, Vol.36 (5), p.403-409 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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12
Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer
Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer
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Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer

Aghbashlo, M.,University of Tehran, Pakdasht (Iran Islamic Republic). Dept. of Agrotechnology ; Kianmehr, M.H.,University of Tehran, Pakdasht (Iran Islamic Republic). Dept. of Agrotechnology ; Arabhosseini, A.,University of Tehran, Pakdasht (Iran Islamic Republic). Dept. of Agrotechnology ; Nazghelichi, T.,University of Tehran, Pakdasht (Iran Islamic Republic). Dept. of Agrotechnology

Czech Journal of Food Sciences, 2011-01, Vol.29 (5), p.528-538 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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13
Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids
Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids
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Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids

Akgün, Banu ; Genc, Seda ; Cheng, Qiaofen ; Isik, Özlem

Czech Journal of Food Sciences, 2019-01, Vol.37 (2), p.93-98 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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14
Application of multivariate regression methods to predict sensory quality of red wines
Application of multivariate regression methods to predict sensory quality of red wines
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Application of multivariate regression methods to predict sensory quality of red wines

ALEIXANDRE-TUDÓ, José Luis ; ALVAREZ, Inmaculada ; GARCÍA, Maria José ; LIZAMA, Victoria ; ALEIXANDRE, José Luis

Czech Journal of Food Sciences, 2015-01, Vol.33 (3), p.217-227 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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15
Geographical origin of honey from eight sub-regions of Bosnia and Herzegovina
Geographical origin of honey from eight sub-regions of Bosnia and Herzegovina
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Geographical origin of honey from eight sub-regions of Bosnia and Herzegovina

Alibabić, Vildana ; Oraščanin, Melisa ; Vahčić, Nada

Czech Journal of Food Sciences, 2017-01, Vol.35 (6), p.488-495 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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16
Chemical composition of propolis from the Baha region in Saudi Arabia
Chemical composition of propolis from the Baha region in Saudi Arabia
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Chemical composition of propolis from the Baha region in Saudi Arabia

ALMOHAMMADI, Ohood Hasan ; BAKDASH, Abdulsallam ; Abu TAHA, Nael ; ABU-RUMMAN, Ali ; KUMAR, Sachil

Czech Journal of Food Sciences, 2018-01, Vol.36 (2), p.109-118 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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17
Improved chromatic and sensory characteristics of Plavac Mali wines - efficiency of maceration enzymes
Improved chromatic and sensory characteristics of Plavac Mali wines - efficiency of maceration enzymes
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Improved chromatic and sensory characteristics of Plavac Mali wines - efficiency of maceration enzymes

Alpeza, Ivana ; Kovačević Ganić, Karin ; Vanzo, Andreja ; Herjavec, Stanka

Czech Journal of Food Sciences, 2017-01, Vol.35 (3), p.236-245 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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18
The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits
The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits
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The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits

Alshawi, Amal Hassan

Czech Journal of Food Sciences, 2020-01, Vol.38 (6), p.397-403 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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19
Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage
Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage
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Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage

Alshehry, Garsa ; Abdelazez, Amro ; Abdelmotaal, Heba ; Abdel-Aleem, Walid

Czech Journal of Food Sciences, 2021-01, Vol.39 (6), p.479-486 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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20
Comparative Lipid Composition Study in Farmed and Wild Blackspot Seabream (Pagellus bogaraveo)
Comparative Lipid Composition Study in Farmed and Wild Blackspot Seabream (Pagellus bogaraveo)
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Comparative Lipid Composition Study in Farmed and Wild Blackspot Seabream (Pagellus bogaraveo)

Álvarez, V. ; Trigo, M. ; Lois, S. ; Fernández, D. ; Medina, I. ; Aubourg, S. P.

Czech Journal of Food Sciences, 2009-01, Vol.27 (Special Issue 1), p.S274-S276 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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Assunto 

  1. Antioxidants  (167)
  2. Phenols  (128)
  3. Liquid Chromatography  (123)
  4. Chemical Composition  (111)
  5. Proteins  (111)
  6. High-Performance Liquid Chromatography  (104)
  7. Fruits  (100)
  8. Phenolic Compounds  (98)
  9. Milk  (97)
  10. Temperature  (97)
  11. Fermentation  (95)
  12. Bacteria  (93)
  13. Microorganisms  (91)
  14. Food  (90)
  15. Fatty Acids  (90)
  16. Quality  (89)
  17. Meat  (85)
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